It’s definitely fall in Seattle, and all I want to do is bake and eat comfort foods. This morning I woke up thinking about blueberry muffins and then realized that I haven’t posted that recipe here. What an oversight!
What are we making this weekend? Pumpkin ricotta noodles! I have never been able to get a casserole to photograph well, but trust me when I tell you that this is a fall and winter staple around here. The dish is incredibly quick to put together and so delicious that C actually polished off a whole bowl (I’m still trying to increase their peanut butter and jelly sandwich/chicken nugget diet…alas, H wouldn’t touch it)! Link is here.
The instant pot love affair continues with miso risotto – made in under 20 minutes on a weeknight! Link to recipe here.
Current favorite soup with pre-cut organic butternut squash from Trader Joe’s. Just chop some apples and an onion, pour in broth, apple cider, and some spices, then slow cook: https://t.co/cXQRCQZgYhhttps://t.co/fK3q6uP8n7